Finally, it’s Ice Cream time! What better way to enjoy a warm summer’s day than with some scoops of fresh ice cream? …I wish I had some now…

Have you ever tried making ice cream yourself? It’s not that hard – even I, not even close to being a domestic goddess, can do it.
I robbed a recipe off the blog of one of Ireland’s most popular ice cream shops – Murphy’s Ice Cream. Murphy’s is a family run business, originally from Dingle, Co. Kerry, which has recently opened shops in Dublin and Killarney. Their ice cream is to die for…believe me.

So here we go:

Murphys Irish Coffee (Caife Gaelach) Ice Cream

Ingredients:

« 150g sugar
« 5 egg yolks 
« 240 ml cream
« 200 ml milk
« 10 gm (4 tablespoons) instant coffee
« 45 ml (3 tablespoons) Irish whiskey
 

What to do:

1. Beat in the egg yolks with the the sugar until thick and pale yellow.
2. Bring the milk to a low simmer.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Stir a small amount of the warm mix into the instant coffee, until dissolved.
8. Add to the custard.
9. Transfer the custard into a small container, cover, and refrigerate until cool (5C).
10. Stir in the whiskey.
11. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
12. Fold the cream (gently stir) into the custard.
13. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.

If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Yield: 8 servings

Note: To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

Enjoy!

Wanna visit Murphy’s Ice Cream shop in Dingle? Stay here!